This Zinfandel chili has an amazing flavor profile that will have you not only reaching for seconds, but also thirds and fourths!

Ingredients:

• 6 dried chili pods, seeds and stems removed
• 1 cup vegetable oil
• 1½ lbs. wild boar shoulder, cut into cubes
• 1½ lbs. wild boar shoulder, ground
• 1 lb. chorizo, small dice
• 1 medium onion, chopped
• 3 small cloves garlic, minced
• 1 ½ ounces chili powder
• 1 Tbsp. paprika
• 3 Tbsp. cumin
• 2 Tbsp. oregano, steeped in 1 cup of Zinfandel
• 1 Tbsp. cider vinegar
• ½ tsp. cocoa powder
• 2 cups beef broth
• 10 ounces stewed tomatoes
• Kosher salt
• Freshly ground black pepper
• ½ cup cotija cheese, grated

Directions:

1. Toast the dried chilies in a dry pan over medium heat for approximately 2 minutes.
2. Add 2 cups of water and simmer for ten minutes.
3. Strain out the chilies and let them cool.
4. Chop the chilies with a sharp knife and reserve.
5. Season the boar meat evenly and liberally with salt.
6. Heat oil over high heat in a heavy bottom large pot until it begins to smoke.
7. Carefully place the boar and chorizo into the pan and brown on all sides.
8. Cook the meat until all the moisture cooks out and a light brown film forms on the bottom of the pan.
9. Reduce the heat to medium.
10. Drain the oil and fat off the meat and return the meat to the pan.
11. Add the onions and garlic and sweat for 3 minutes or until soft.
12. Add the chili powder, paprika and cumin and cook for 1 minute or until fragrant.
13. Add the remaining ingredients (except for the cheese) and the reserved chilies to the pot.
14. Stir well with a wooden spoon, scraping the browned bits off the bottom of the pot.
15. Reduce heat to low and simmer for 1½ hours, occasionally stirring.

Serving Instructions:

Spoon chili in a bowl and sprinkle with the grated cotija cheese.